Pancake Day is nearly here and I can’t tell you how highly delighted I am about that fact. I’ve always got way too excited about Pancake Day; we don’t even get a holiday out of it. But I just can’t help get over-the-top, giddy about the mixing together of some eggs, flour and milk. Put on a bit of pancake-making-music from Matilda (AKA ‘Send me on my way’ by Rusted Root) and you’ll have me leaping around the kitchen, spatula in one hand, pan in the other; and with a wiggle of the hips, the scene is set for a full blown, larger-than-life, happy celebration of the good old pancake.
Agree or not, with this approach to Pancake Day, you might just want a few pancake ideas for next Tuesday.
This year I decided to mix things up a bit and make a change from my usual pancake recipe – shock-horror! So, I absolutely adore the traditional British pancake, especially with the most simple of all toppings: sugar and lemon. It cannot be beaten and I don’t care how much Nutella you try to persuade me with; I am 100% loyal to a sprinkle of sugar and a squeeze of lemon.
That being said, when I saw this month’s edition of Delicious magazine, I stopped dead and did a double take at the glorious pile of neatly stacked pancakes on the front cover. Layered with caramelised bananas and Greek yogurt and then drizzled with a chocolate sauce; these were truly pancakes fit for a ‘proper foodie’. I was visibly drooling and completely head over heels – it was love at first pancake. Blah 🙂
Any hoooow – I immediately bought the magazine and then studied the recipe intently. You see, these pancakes were the American kind: thick and fluffy, with less width but more stack-ability. And here lay the problem: I have never made this type of pancake before, and yes Matilda is my only source of reference for how one should go about preparing the American pancake from scratch. And so, even though I love to share my own recipes and creations; the recipe for the pancakes in the delightful scene above and below comes straight from the Delicious magazine.
There are a couple of alterations, due to what I had available in my cupboards. But other than that I can’t really take the credit for the first pancake recipe below. However, as well as the caramelised banana and Nutella pancakes from the magazine, I’ve also come up with two more recipes – both of which I’m super proud of. One is Mascarpone vanilla cream and passion fruit Pancakes, which went down extremely well.
The other is Free from Pancakes made from only 3 ingredients, with no milk and no flour: I decided that after the massive indulgence of the first 2 recipes, I should probably throw a healthy one in there for a bit of balance.
The pouring of the sauce over the top of any pancake is definitely the best bit (apart from the eating of course) – so satisfying. Therefore I made sure I had something pourable for each of these recipes: Nutella sauce, syrup, and toffee sauce. The toffee sauce was to jazz up the heathly pancakes, which are made with bananas, and so with the sauce they become Healthy Banoffee Pancakes!! Genius or what 🙂
So I am definitely won over by the American pancake, it is rather tasty and the whole stacking thing with drizzly toppings, looks incredible. But……just because I hate change and I love my traditions, I will more than likely be making the British style pancakes this year as well – yes this is a pancake marathon 🙂
So what are you waiting for: stop listening to me drone on – go make pancakes!! Go. Go!! 🙂
Happy Pancake Day!
**Estimated nutritional information per individual pancake without toppings and 100g of pancakes without toppings. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.
I am linking this recipe to #cookblogshare hosted by Easypeasyfoodie and hijackedbytwins. I am also linking to #bakeoftheweek hosted by mummymishaps and casacostello, #brilliantblogposts by honestmum, and #CookOnceEatTwice hosted by seachingforspice.